This year I've been upping my foodie event participation. I went to a street food festival on the Southbank, Taste of London (which was amazing by the way) and Jamie's Feastival which was a fusion of music and food in a large outdoor space. Duh! Brainchild of Jamie Oliver.
I was super excited to go because, well the food of course, but also because they had an amateur barbeque contest called Ready Steady Que and I signed up for it. Long story short you get one mystery ingredient, 5 items from the veg baskets and as much herbs and spices as you like, 25 minutes and it must be cooked on the bbq grill.
The mystery ingredient was a quail, I had never cooked a quail period, far less bbq'ed one, but I was up for the challenge. I chose bell peppers, onions, mushrooms, chillies and lemons. I decide to leave the quail whole and I rubbed some paprika and garlic salt into olive oil to make a paste and I covered the quail with that, I figured the paprika would give it a nice colour as well as a smoky taste, and garlic, well that's just good sense.
On the mushrooms I rubbed dry basil and olive oil, I grilled half of a bell pepper and two whole chillies, and in a frying pan I sautéed onions and peppers julienned. I then chopped the julienne slices and stuffed them into the half pepper.
I made a raw chilli and onion salsa with lime juice, oil and garlic and I roasted the mushroom caps.
When the quail was nicely coloured I wrapped it in foil so that it wouldn't dry out, because I didn't know if it was cooked all the way through. Turns out I'm a genius because it made a nice little sauce in the foil and the quail was as succulent as ever. I took the quail off when I had five minutes left and cut it in half along the breast bone.
I came second, but ended up burning my hand in the process when the bbq grill top fell open on my hand, ah well, I wear it like a badge of honour.
Other highlights of the feastival?
I met Levi Roots
Saw Jamie Oliver (the back of his head)
The food of course!
Will definitely be visiting if he does it next year.
I was super excited to go because, well the food of course, but also because they had an amateur barbeque contest called Ready Steady Que and I signed up for it. Long story short you get one mystery ingredient, 5 items from the veg baskets and as much herbs and spices as you like, 25 minutes and it must be cooked on the bbq grill.
The mystery ingredient was a quail, I had never cooked a quail period, far less bbq'ed one, but I was up for the challenge. I chose bell peppers, onions, mushrooms, chillies and lemons. I decide to leave the quail whole and I rubbed some paprika and garlic salt into olive oil to make a paste and I covered the quail with that, I figured the paprika would give it a nice colour as well as a smoky taste, and garlic, well that's just good sense.
On the mushrooms I rubbed dry basil and olive oil, I grilled half of a bell pepper and two whole chillies, and in a frying pan I sautéed onions and peppers julienned. I then chopped the julienne slices and stuffed them into the half pepper. I made a raw chilli and onion salsa with lime juice, oil and garlic and I roasted the mushroom caps.
When the quail was nicely coloured I wrapped it in foil so that it wouldn't dry out, because I didn't know if it was cooked all the way through. Turns out I'm a genius because it made a nice little sauce in the foil and the quail was as succulent as ever. I took the quail off when I had five minutes left and cut it in half along the breast bone.
I came second, but ended up burning my hand in the process when the bbq grill top fell open on my hand, ah well, I wear it like a badge of honour.
Other highlights of the feastival?
I met Levi Roots
Saw Jamie Oliver (the back of his head)
The food of course!
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| Pulled pork salad, asian chicken salad, gourmet burger! |
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| Best lamb sandwich ever! |
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| Haggis |
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| Levi Roots singing Put some Reggae Reggae sauce on it! (priceless) |
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| The weird DJ girl |
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| The crazy dancing in undies men! |
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| These mussels were so good and fresh and *drools* |
Will definitely be visiting if he does it next year.
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